No wonder why the InBev and Miller/Coors guys are going around buying up as many of the more popular ones as they can. Wow. Nothing like that in stores near me.

Nothing yet maybe...

Craft beer is growing like crazy and the big guys know it. A local grocery store in my town just recently bought the small store adjacent to it and made it into their beverage department. Their beer shelves look something like the ones that Tom posted pictures of. When I go there, I'm like a kid in a candy store This is a major grocery chain (Giant Eagle) and they are expanding their beer selection in a big way in their other stores too. There's no way they would be making this investment if they didn't know that craft beer is taking off and that there is a strong future in it.

Someone asked again for the dough recipe and I noticed a few corrections that needed to be made.

My Current Recipe Measurements:

(Mix in a Bowl)4 cups Pendleton Power Flour (scoop it out of the bag with your measuring cup and level the top with a butter knife, seems to work well)1 1/2 teaspoon salt - (add to flour and mix with your hand so that the yeast water mix does not get directly poured onto a pile of salt)1 Tablespoon of Extra Virgin Olive oil (or a quick pour)

(Mix in a Glass)1 & 1/2 teaspoon Quick Rise Yeast1/2 teaspoon of sugar5 ounces warm water(there is debate whether you really need to do the mixing of yeast in the water process and some people just add the yeast directly to the flour, but I continue to do this process as it is what I am used to doing.)

(Pour in a Separate Glass)9 ounces of beer (beer of your choice, but do not use Stout Beers) (in My opinion)measure the amount at first but in time, you will eventually know the beer amount by looking at the side of the glass. (look at all my postings and you will see the same glass and beer amount)

(Combining all the Ingredients) In the metal bowl, you have the 4 cups of flour and the salt already mixed in. Give a quick pour of EVOO and then add the glass containing the yeast/water and mix it in. Now pour in the beer and knead/Mix all ingredients until a dough ball is formed. Then, knead the dough ball by hand or use a Kitchen Aid mixing Hook, for 10 mins. (I used to knead by hand until I tried the Kitchen Aid hook. I recommend the hook)

Just so we are clear on this, I usually do the quick pour of EVOO in the flour first, and then add the yeast mixture and mix it in the flour, then add the beer and mix it in the flour as well. (add more beer if your dough is too dry during the kneading/mixing process. If your dough appears to be to wet, then add a little flour. The way the flour is stored, room temp, etc.. the amount of beer used can vary a bit)

(Preparing for the Cold Rise)When the dough ball is finished kneading/mixing, cut the dough ball into three equal parts. I weigh them on a scale. Usually the dough balls will weigh out to 12.3 ounces, give or take. If one dough ball weighs a little more, it' ok. These will be pressed out later for a 14" pizza. Then i take each dough ball and roll it again into a complete rounded dough ball.

Coat each finished dough ball with Extra virgin olive oil (EVOO) and place it in it's own zip lock freezer bag. (I use a 1 Gallon Size bag, but you can use three smaller bags or even a plastic container with a lid) I used to place the entire dough ball in a 1 gallon sized bag and let it could rise, then cut it into three. But I have discovered with advice from those on the forum that by using 3 separate bags, it really makes pressing out the pizza much easier and allows each dough ball to flavor develop and cold rise on it's own.Place the plastic zip lock freezer bags in the Fridge for 24 hours minimum. I like the dough best when it has had a 48 hour cold rise in the fridgeRecipe makes enough for three 14" pizzas.

(Making Pizza)When you ready to make a pizza. Take the bag out of the fridge and let the cold dough warm up a little bit. However, cooler dough makes the press out easier. (IMO) Then, I press the dough out by hand and cook them on a 14" pizza screen at 425 degrees for 15 minutes(oven is a standard home oven with a heating element and be sure to preheat your oven)

(CLosing Remarks)I use Pendleton Power flour and recently I have been using a dough hook on my Kitchen Aid mixer. I still knead the dough into a ball and then transfer it to the mixer. Once again, as you make dough, you get to know the process better and better. You will be able to tell in the kneading process if you should have more or less hydration percentage (beer or water). If too sticky, add a little more flour. if too dry add a little more beer. It can change depending on the area of the country you live in, Sea Level, etc... Try to get good on your measurements but Don't get so upset about it as you learn the process. Remember, this is for home and you do not have a line of customers waiting either. Again, as you make dough more often, you get used to what needs to be done. Most of all and most importantly, HAVE FUN DOING IT AND ALWAYS SHARE YOUR PIZZA WITH FAMILY AND FRIENDS.

I've been experimenting with sourdough lately. Does anyone know how well wild yeast goes with the alcohol or if there are any kind of adjustments I'd have to make so that beer dough compatible with sourdough?

I just want to have a good pizza sauce next to my beer dough recipe for anyone searching for a good pizza recipe on this forum. A really good pizza sauce recipe can be found in Peter Reinhart's book, "American Pie" on page 142.

Gift of the Magi - The Lost Abbey - Port Brewing Company - San Marcos, CA

This beer is normally 8.99 a bottle, but i found it reduced to 2.99 a bottle since it was a Christmas Brew. Gave it a try and i really liked how it work well with my pizza dough. At first this beer reminded me of a double bock, but it was dry instead of sweet. Again, it was a very nice beer to use and the price was good too. I would use it again for sure.

A Pizzeria friend that makes FANTASTIC dough gave me a recent tip. He recommended using PINK salt from the Himalayas. It is the best quality salt that you can buy and adds more flavor. Give it a try in your next batch of pizza dough.

A Pizzeria friend that makes FANTASTIC dough gave me a recent tip. He recommended using PINK salt from the Himalayas. It is the best quality salt that you can buy and adds more flavor. Give it a try in your next batch of pizza dough.

I made pizza using beer dough yesterday. I used Blue Moon Belgium White because I know nothing about beer and that was the only recommended one on this forum that I could find. The crust turned out pretty good, but for the life of me I can't figure out why people drink beer straight. It was my first time trying beer and it was freaking nasty.

I have a Pizzeria friend in town that uses Pendleton MONDAKO flour and uses honey in the recipe. His dough is really good too. Sometimes when I do not feel like making dough or did not have enough time, I will run down to his Pizzeria and buy a few dough balls. At home, I prefer using Pendleton POWER flour. It seems to work best in my recipe and home oven, although I have had great success with it in commercial ovens as well. POWER flour will also last longer in your fridge since is has a high protein percentage in the flour.

I have tried honey my recipe before. I like what it does, but I think the beer is what gives it the most flavor and texture. However, all recipe as meant to be played with or altered to meet the needs of your kitchen oven and part of the country. Here is a link to page 21, reply 417 on my thread where I used honey.

This Belgian Style beer that has been aged in French oak Barrel that have been used for Cabernet and Syrah wine had a deep Ruby Color, but my dough did not produce any discoloring. This beer has it's own unique taste that comes from being barrel aged. I plan to use this dough for a special pizza recipe that uses Hot Cherry peppers. I will post it on here soon.